Cucumber and Tomato Salad With Feta |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Add Feta or whatever your favorite cheese may be! Ingredients:
1/2 cup extra virgin olive oil |
2 tablespoons balsamic vinegar |
2 tablespoons red wine vinegar |
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt |
3 -4 garlic cloves, minced |
10 basil leaves |
5 oregano leaves |
3 small cucumbers (pickling or thin slicing) |
2 large beefsteak tomatoes, vine ripened |
1/2 cup extra virgin olive oil |
Directions:
1. Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the edge off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad.
2. Wash basil and oregano leaves. Roll up leaves and slice into little strips, Chop and add to olive oil, allow to stand in oil while garlic marinates.
3. Meanwhile, prepare salad ingredients. cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers 1/4 inch circles.
4. Remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.
5. Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.
6. Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.
7. Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced (or use the small bocconcini).
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